French Bread Making Techniques
This course is currently available for group bookings of 4 people only
For those who want to learn to make homemade bread from scratch!
On this introductory course we will cover bread making from start to finish. At Courses For Cooks we make our own Breadsticks, French Baguettes and Fougasse, Spelt Bread and Sourdough. This course gives you an insight into making some of these and a good grounding in the techniques required to produce different breads.
We focus on French breads to give you a good basis to start you off on your exploration of many different worldwide breads. On the last course [March 2010] we baked French fougasse, breadsticks and EPI [a baguette style bread] as well as a basic tin loaf for toasting
The aim is to teach you an understanding of the elements of a good dough and the science behind it. We will also give you a chance to practise the techniques for kneading and shaping the dough for maximum consistency in baking. We will cover a range of breads for different occasions - from creating a simple tin loaf for toasting to shaping special breads for when you have friends for dinner.
Included in this course is all tuition, use of produce, aprons and equipment and a light lunch.
This course is particularly suitable for those who wish to move away from mass-produced bread on a daily basis. We will go through which of our breads can be part-baked and frozen and how to stay free of preservative-rich breads for good!
This course has very limited places and dates so please book in early.
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